Summer Heat…Fall Flavors
With the extreme heat we’ve been experiencing in the Northeast, a no-bake dessert was calling my name. But, it is September and therefore, I’m yearning for some fall flavors.
So, using ginger cookies and cinnamon-spiked whipped cream, I gave a fall makeover to the traditional icebox cake that is made with chocolate wafer cookies. The result is this Gingersnap Icebox Cake which is cool and refreshing, but warm and scrumptious at the same time.
This is a fun and easy dessert to prepare and assemble. Using a springform pan, the gingersnaps are sandwiched between layers of whipped cream and garnished with more crushed cookies.
I used four layers of cookies alternating with four layers of whipped cream. However, for thicker layers of whipped cream, use three layers of cookies alternating each layer with one-third of the whipped cream.
Once assembled, the cake needs to be refrigerated for six hours or overnight. Understandably, this requires patience. Because, if you are like me, you just want to dig in and enjoy this creamy concoction. But, this cake is worth the wait. And while you wait, you can cure your craving by licking the whipped cream bowl (at least that’s what I did)!
Most importantly, this cake is delicious. Serve as a sweet afternoon snack or as dessert after dinner. Regardless of the time of day, I like to have a cup of coffee with my slice!
A new twist on an icebox cake featuring gingersnap cookies sandwiched between layers of cinnamon whipped cream.
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 2 16-ounce packages gingersnap cookies
Add whipping cream, powdered sugar, vanilla extract, and ground cinnamon to the bowl of a mixer, fitted with the whisk attachment. Whisk until stiff peaks form.
In a 9-inch springform pan, spread a small amount of the whipped cream on the bottom of the pan. Nestle a layer of cookies in the cream, breaking the cookies to fill the gaps, if necessary.
Spread 1/4 of the cream mixture on top of the cookies. Repeat with layers three more times, finishing with whipped cream. Sprinkle crushed cookies on top. Refrigerate for approx. 4 hours.
When ready to serve, run a knife around the inside edge of the springform pan and remove the outside band. Slice and serve.
- Special equipment: 9-inch springform pan.
- This recipe uses four layers each of cookies and whipped cream. For thicker layers of cream, use three layers of cookies alternating each layer with one-third of whipped cream.
- This recipe used one full box of gingersnaps plus approx. one-sixth of the second box. If three layers of cookies are used, one box of cookies should be sufficient.